Kumar, P. K. R. and Lonsane, B. K. (1990) Solid state fermentation: Physical and nutritional factors influencing gibberellic acid production. Applied Microbiology and Biotechnology, 34 (2). pp. 145-148.
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Abstract
The production of gibberellic acid (GA3)
was found to be influenced by physical and nutritional
factors. The nutritional factors studied were the urea
nitrogen and MgSO4 concentrations, whereas the physical
factors were moisture content, autoclaving time,
inoculum ratio and moist medium to culture flask volume
ratio. The yield of GA3 was improved 2.9 times by
judicious selection of these parameters. Thus, the increase
in GA3 yield in the wheat bran medium reduces
the expense on medium and further leads to reduction
of the overall cost of production.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | production, gibberellic acid, plant growth regulator, submerged fermentation |
| Subjects: | 500 Natural Sciences and Mathematics > 10 Plants > 02 Plant Biochemistry 600 Technology > 05 Chemical engineering > 04 Fermentation Technology |
| Divisions: | Fermentation Technology and Bioengineering |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 05 Mar 2018 09:27 |
| Last Modified: | 05 Mar 2018 09:27 |
| URI: | http://ir.cftri.res.in/id/eprint/5366 |
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